Zubereitung

1. 1

   Dice the onion and soften it in oil. Cut the pumpkin and fennel into large chunks, add them to the pot and dust with ras el hanout.

2. 2

   Pour in the chickpeas, chopped apricots and 400 ml water. Bring to a boil, then cover and braise until the pumpkin is tender but still holds its shape.

3. 3

   Cover the couscous with boiling water, let it swell, then fluff it up with a fork.

4. 4

   Season the tagine with salt and serve with the couscous and a shower of fresh parsley.